Tom Yum Fried Rice

Cooking Class @ Galangal Cooking Studio

Galangal Cooking Studio

The full day course (1000thb) consist of 6 dishes including curry paste. Half day (800thb) 4 dishes. All the dishes are very good! Very happy that I join this class.

Option to choose one of  each category.

Kai Pad Med Ma (Chicken with Cashew Nut)

1 tbs oyster sauce
1 tbs fish sauce
1tbs thai chilli paste
1 tsp sugar
1 tsp dark soy sauce
2-3 tbs water

Onion
Carrot
Spring Onion
Chilli padi
Garlic
Mushroom elephant

Chicken in Coconut Milk
2 mushroom
1 lemongrass
1 pcs galangal
1 lime
1 spring onion
1 corriander
1/4 onion
Half tomato
2 chilli padi
2 kariff leaves

1.5tbs fish sauce
half cup coconut milk
half cup water

If Seafood in Coconut Milk
Add lime Basil, thai basil and sawtooth corriander instead of spring onion and corriander.

Spring Roll

Bought a beer form nearby convenient store.

Deep fried bananas

3 big heap tbs plain flour
1.5 big heap tbs rice flour
1tbs brown sugar
1 tsp black sesame seed
1 tsp white sesame seed
0.5tsp salt
6-8tbs water (add into the mixture till watery)

Cut 1 banana into 3 pcs.
Add bananas into the mixture and keep in fridge for at least 30mins or overnight.
Deep fried bananas and add in pandan leaves when almost half done.

Curry paste

Cumin seed
Corriander seed
Corriander root
Garlic
Galangal
Red onion
Lemongrass
Lime skin
Tumeric

Pound all ingredients together, halfway add:
1 tsp shrimp paste
1 tsp salt

Coconut mixture:
0.5 cup coconut milk
0.5 cup water

Fried indian curry powder + curry paste+ 2 tbs oil + 2 tbs coconut mixture.
Then add in chicken + 1 tbs fish sauce + 0.5 tsp palm sugar.
Let it boiled till reduce.

For Panang curry just add cumin powder instead.

With 1 chef from Belgium and another cooking coach from France together with the founder of Galangal Cooking Studio, Aoy.

Making of curry paste

Their green curry paste add lemon basil and thai basil, corriander seed which is not stated in their given recipe.

Curry for Khao Soi

palm sugar

Their green curry has a distinctive taste, likely is the lemon basil.

Pumpkin with Coconut milk

Coconut mixture:
1 cup coconut milk
1 cup water

Boiled coconut mixture.
add in 0.5 tsp sugar + 0.5 tsp palm sugar + 1 tsp salt

Roasted mung beans for the topping for pumpkin dessert. 

Drunken Noodle

Pad Kee Mao (Drunken noodles)

Ingredients:
2 tbs chopped long bean

2 tbs chopped kai lan

2 tbs mince pork (seasoning with pepper, light soy sauce, 1/2 tsp corn flour) for 10-15mins

1 tsp garlic

Seasoning:

1 tbs thai fish sauce

1/2 tbs oyster sauce + 1/2 tbs water

1 tbs rice wine

Method:

1. Fried veg, garlic with oil.
2. Add in horfun, fish sauce and oyster mixture.
3. When almost done, pour in the rice wine with high heat.

Tips: Do not fried the hor fun too long, it will become soggy n sticky.

Chye Poh Horfun

Chye Poh Horfun

Ingredients:

3-4 tbs baby kailan chopped

1 tsp garlic chopped

2 tbs chye poh (dried raddish)

Seasoning:

1-1.5 tbs fish sauce

Method:

1. Fried garlic n chye poh, add in vegetables.
2. Add in hor fun, fish sauce, turn to low heat to slowly char the horfun.
3. Dish n serve.